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This incredible classic family-friendly ragu is perfect as a versatile base for many great dishes like spaghetti bolognese or lasagne. It's economical, filling, and easy to make in a big batch to store in the freezer, making meal times effortless and helping you sneak extra veggies into your kids' diets.
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Chop rosemary and bacon, then fry with olive oil. → Add minced beef and pork, brown for 10 minutes, breaking up the meat. → Finely chop onions, carrots, and celery using a food processor, then add to the pot and cook for another 10 minutes. → Stir in tomato puree, canned plum tomatoes, and water. → Simmer on low heat for 1.5 to 2 hours until reduced and rich. → Portion into freezer bags, flatten, label, and freeze for future use.
Chop rosemary and bacon, then fry with olive oil. → Add minced beef and pork, brown for 10 minutes, breaking up the meat. → Finely chop onions, carrots, and celery using a food processor, then add to the pot and cook for another 10 minutes. → Stir in tomato puree, canned plum tomatoes, and water. → Simmer on low heat for 1.5 to 2 hours until reduced and rich. → Portion into freezer bags, flatten, label, and freeze for future use.
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This ragu recipe is highly versatile and forms an excellent base for various dishes like spaghetti bolognese, lasagne, chili, or cannelloni.
For a more budget-friendly option, you can use half the amount of minced meat and supplement with a similar amount of lentils without compromising on flavor, especially if using Jamie's method.
When selecting canned tomatoes, Jamie suggests always opting for whole plum tomatoes as they are typically the sweetest and most perfect for sauces; anything less perfect usually gets chopped or made into passata.
For freezing, store the ragu in flat, labeled freezer bags. This not only saves space but also speeds up both the freezing and reheating process, making it a convenient meal prep option.
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